Petite Spaghetti Al Tartufo Recipe
CACIO PEPE, PARMIGIANO REGGIANO, DR DELICACY BLACK TRUFFLE
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Ingredients
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Ingredients
Method
Directions
- 1
Cooking the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes.
- 2
Preparing the Sauce
While the spaghetti is cooking, in a large mixing bowl, combine the Cacio Pepe cheese and Parmigiano Reggiano cheese. Stir well to blend.
- 3
Combining Ingredients
Once the spaghetti is cooked, reserve 1 cup of the pasta cooking water and then drain the spaghetti. Immediately add the hot spaghetti to the bowl with the cheese mixture.
- 4
Creating the Creamy Sauce
Pour in the reserved pasta water gradually while tossing the spaghetti and cheese mixture until a creamy sauce forms. If the sauce is too thick, add a little more pasta water until you reach the desired consistency.
- 5
Finishing Touches
Add the freshly ground black pepper and drizzle the olive oil over the pasta. Toss well to combine all ingredients thoroughly.
- 6
Adding Truffle
Finally, shave the Dr Delicacy black truffle over the spaghetti just before serving for an aromatic finish.
- 7
Serving
Plate the spaghetti and serve immediately, garnishing with extra cheese and black pepper if desired.